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Ingredientes
- 2 Tbsp. butter
- 2 Tbsp. dhopped garlic
- 1 Tbsp. Dijon mustard
- 1 tsp salt
- 1 tsp minced rosemary
- 1 c. marsala wine
- 1/4 tsp cayenne pepper
- 8 c. heavy cream
- 1 ounce pancetta or possibly bacon
- 18 x shrimp peeled, devained
- 12 ounce grilled chicken breat sliced
- 4 1/2 c. Granita Sauce from the above
- 48 ounce precooked penne pasta
- 3 Tbsp. pimentos
- 6 ounce butter
- 1 Tbsp. minced shallots
- 1 pch Salt or possibly to taste
- 1 pch freshly-grnd black pepper or possibly to taste
- 1 c. grated Parmesan cheese
- 1/2 tsp paprika
- 6 x fresh rosemary sprigs
Direcciones
- For the Gratinata Sauce: saute/fry butter, garlic, and rosemary till garlic begins to brown. Add in marsala wine and reduce by one-third. Add in remaining ingredients and reduce by half of original volume. Set aside.
- For the Penne Rustica: saute/fry pancette till it begins to brown. Add in butter, shallots, and shrimp. Cook till shrimp are proportionately pink but still translucent/soft. Add in chicken, salt, pepper, and mix thoroughly. Add in Gratinata Sauce and 1/2 c. of parmesan cheese and simmer till sauce thickens.
- In a large bowl, combine shrimp and chicken mix with precooked pasta. Place this mix into single serving dishes or possibly one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees for 10 to 15 min. Remove and garnish with fresh rosemary sprigs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 6 servings | |
| Calories 1797 | |
| Calories from Fat 834 | 46% |
| Total Fat 95.05g | 119% |
| Saturated Fat 57.56g | 230% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 1060mg | 44% |
| Potassium 766mg | 22% |
| Total Carbs 181.09g | 48% |
| Dietary Fiber 7.6g | 25% |
| Sugars 9.67g | 6% |
| Protein 44.51g | 71% |
